Skillet Chicken-and-Mushroom Potpie Recipe

Name: Skillet Chicken-and-Mushroom Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, softened; 1 onion, finely chopped; 1/2 pound shiitake mushrooms, stemmed, caps thinly sliced; 2 carrots, thinly sliced; Salt and freshly ground pepper; 3 tablespoons all-purpose flour; 1 teaspoon sweet paprika; 1 cup chicken stock or low-sodium broth; 2 tablespoons Madeira; 2 cups whole milk; 3 cups shredded chicken (from a rotisserie chicken); 1/2 cup frozen baby peas; Eight 1-inch-thick slices of bakery white country bread (about 1 pound), crusts removed

Servings: persons

4 tablespoons unsalted butter, softened
1 onion, finely chopped
1/2 pound shiitake mushrooms, stemmed, caps thinly sliced
2 carrots, thinly sliced
Salt and freshly ground pepper
3 tablespoons all-purpose flour
1 teaspoon sweet paprika
1 cup chicken stock or low-sodium broth
2 tablespoons Madeira
2 cups whole milk
3 cups shredded chicken (from a rotisserie chicken)
1/2 cup frozen baby peas
Eight 1-inch-thick slices of bakery white country bread (about 1 pound), crusts removed

1
Preheat the oven to 425.
2
In a large ovenproof nonstick skillet, melt 2 tablespoons of the butter.
3
Add the onion, mushrooms and carrots and season lightly with salt and pepper.
4
Cover and cook over high heat, stirring once, until the vegetables are just softened, about 1 minute.
5
Uncover and cook, stirring frequently, until lightly browned, about 5 minutes.
6
Stir in the flour and paprika and cook, stirring, for 1 minute.
7
Add the stock and Madeira and cook, stirring, until blended.
8
Add the milk and bring to a gentle boil.
9
Stir in the chicken and peas and season with salt and pepper.
10
Remove from the heat.
11
Arrange the bread over the chicken mixture, trimming it to fit snugly in a single layer.
12
Brush the bread with the remaining 2 tablespoons of butter.
13
Bake for about 20 minutes, until the filling is bubbling and the bread is golden.
14
Serve right away.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter, softened, 1 onion, finely chopped, 1/2 pound shiitake mushrooms, stemmed, caps thinly sliced, 2 carrots, thinly sliced, and more.

Yes, Skillet Chicken-and-Mushroom Potpie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Skillet Chicken-and-Mushroom Potpie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions